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The wonderful aroma of this moist, delicious chicken cooking sparks our appetites. The ham and cheese rolled inside is a tasty surprise. When I prepared this impressive main dish for a church luncheon, I received lots of compliments. The rolls are especially nice served over rice or pasta. -Jean Sherwood, Kenneth City, Florida
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Nutritional Facts 1 serving (1 each) equals 525 calories, 26 g fat (10 g saturated fat), 167 mg cholesterol, 914 mg sodium, 9 g carbohydrate, 1 g fiber, 60 g protein.
Originally published as Stuffed Chicken Rolls in Taste of Home February/March 1998, p25
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Reviewed on May. 07, 2012 by LauraManning
I didn't let the chicken rolls sit in the fridge and couldn't tell a difference. I liked this better cooked in the oven. 350 for 1 hour was more than enough. Probably would've been more moist if cooked for 45 min. i also salted and peppered the chicken before putting the ham and cheese on it. And subbed rubbed thyme for the rubbed sage. Added dried thyme and some pepper to the chicken soup/broth mixture too. A very good dish that I will be repeating!
Reviewed on Jan. 26, 2012 by BonnieWiedemann
This is very good!! I didnt have time to do the crockpot but did do every thing other then that, I put it in oven for 1hr and it had alot of flavor! My whole family liked this and will be making it again and will try to do the crockpot to see if theres a difference!!
Reviewed on Dec. 05, 2011 by spiker1
The family really enjoyed this! Will make again soon.
Reviewed on Nov. 24, 2011 by wifeybabe30
Because of our busy schedual, I made the chicken rolls, browned them and then put them in the freezer, straight from the freezer to my crockpot, fabulous...I made plenty extra and the family fought the leftovers...
Reviewed on Nov. 07, 2011 by newcountrywife
This was wonderful! I served this for guests and they all just raved. It is a bit time consuming (especially when tripling the recipe for guests!), but well, well worth it! Just be sure to use natural toothpicks and not the colored ones. The color can bleed onto the chicken.
Reviewed on Oct. 29, 2011 by lutherallie
Loved this recipe! I made it for my son's 18th birthday, and he loved it! The only addition I made was that I added half teaspoon of italian seasoning...wonderfully flavorful and tender!
Reviewed on Sep. 25, 2011 by forcastnallday
I amde this recipe 10 years ago when I found it in the magazine. I remember it being one of the very best chicken recipes I've ever tasted. If you haven't tried it yet, you must! This is a guaranteed awesome dish that you and everyone else will thank you for making! Cheers!
Reviewed on Aug. 07, 2011 by Mrs. Raz
Yummy. I will have to make this again and use the crockpot but I did it in a frying pan. Seems silly to get a recipe and do so many changes the first time but I did. I increased the flour and floured both sides of the chicken. I also did not refrigerate them. I tucked some fresh spinach leaves in also But the flavor combinations the sage and paprika were the key.
Reviewed on Jun. 21, 2011 by obsessedwithfood
I've made this many times over the years. It's delicious! I have yet to find someone who doesn't like it.
Reviewed on Jun. 07, 2011 by olgamold
Meat was tender and with rice it was great!Add more spices, used cream of mushrooms, did not use any ham. Still was great!
Meat was tender and with rice it was great!
Add more spices, used cream of mushrooms, did not use any ham. Still was great!
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